1 pound large shrimp, peeled and deveined
8 ounces fresh small white mushrooms
2 medium-sized (about 2-1/2 cups) zucchini, sliced 1 inch thick
1 medium-sized red onion, cut into 8 wedges
1/4 cup olive oil
2 tbs. fresh lemon juice
2 tsp. minced garlic
1 tsp. dried oregano leaves, crushed
1 tsp. salt
1/4 tsp. ground black pepper
4 medium sized pitas
Preheat outdoor grill or broiler until hot. In a 13 x 9 x 2 inch glass dish, place shrimp, mushrooms, zucchini, and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper. Pour over vegetables; toss until well coated. Let stand for 30 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than six inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. serve on pitas with cucumber yogurt sauce.
For cucumber yogurt sauce- In a small bowl, combine 1 cup plain low-fat yogurt, 1 cup peeled, seeded and diced cucumber, 1 tbs. chopped fresh mint or parsley, 1 tsp. minced garlic and 1/2 tsp. of salt. Yield about 1-1/2 cups.
YIELD: 4 Portions